The low-carb life can be tough.  I try to keep things going by putting new dishes into our rotation as often as possible, but sometimes we just get stuck in a rut!  For a few weeks, we were on a rotation of Cashew Chicken, Exploding Cabbage Rolls, Chicken Stir Fry, Smoked Chicken Breasts with Roasted Vegetables, and Salsa Verde Chicken.  I could literally make those dishes with my eyes closed and one hand tied behind my back while I hop on one foot and sing, “Yankee Doodle Dandy.”

But the tribe grew restless.  Filled with discontent, they began to mutter amongst themselves and I heard ever-increasing whispers of mutiny.

So it was time to come up with a new recipe.

This little experiment turned out GREAT!  The taco flavor in the filling is delicious and the topping?

This topping is like a gift from heaven!  It has a slight taste of corn and the creaminess of mashed potatoes – but it’s made out of almond flour!!!  For real!

Low-Carb Taco Casserole

Filling:

  • 4 pounds of ground turkey (or beef, or venison, or whatever floats your boat)
  • 3 cloves of garlic, finely minced
  • 1 small onion, finely chopped
  • 2 teaspoons of salt
  • 4 tablespoons of chili powder
  • 2 teaspoons of onion powder
  • 4 teaspoons of cumin
  • 2 10-ounce cans of Rotel
  • 1 24-ounce jar of salsa

Topping:

  • 2 cups of water
  • 1 cup of unsweetened almond milk
  • 1/2 cup of butter, sliced
  • 3 cups of almond flour
  • 4 cups of shredded cheddar cheese, divided

Preheat oven to 350 degrees.

In a large skillet, brown turkey with 2 teaspoons of salt and the onion and garlic until meat is completely done and no longer pink.  Add the seasonings and stir to combine.  Pour in the cans of Rotel and salsa and stir.  Pour this mixture into a deep 9X13 baking dish.

In a medium saucepan, add the water, almond milk, and butter.  Bring to a simmer and, once the butter has melted, remove from the heat and whisk in the almond flour.  Add 2 cups of the cheese.  This should have the consistency of mashed potatoes.

Spread the almond flour mixture over the meat mixture and top with the additional 2 cups of cheese.

Bake for 30 minutes.  Remove from the oven and allow to cool for 15-20 minutes.

Well Duh #1:  I used mild Rotel and mild salsa.  If you want your dish to be hotter, use hotter Rotel and hotter salsa.

Well Duh #2:  I didn’t use name-brand Rotel.  I used the Walmart Great Value diced tomatoes with green chiles.

Well Duh #3:  If you feel like your almond flour mixture is too thin, add a couple of tablespoons more of almond flour.  If it’s too thick, add a couple of tablespoons more of almond milk.

When I tell you the tribe was happy, that is most definitely an understatement!  Seconds were had.  Bowls were cleaned.  Smiles were present.

Mutiny averted!